GF Communion Bread
Gluten-Free Communion Bread
Original recipe by Reverend Allison R. Cobb
This recipe is pure brilliance. The problem with most gluten-free bread is the freezing/thawing process. Re-heating and eating it warm gives the best texture - it's not as dry and crumbly. However, re-heating is not always possible during a church service - unless one has installed an under-altar microwave. DING! "Come, for the meal is ready."
Pastor Allison's gluten-free "wonder bread" survives the freezing/thawing process amazingly well thanks to molasses and honey. These two ingredients act as humectants - meaning they help retain moisture. We've had excellent results with bread spending four weeks in the freezer. Being able to bake and store ahead is a huge time saver.
This bread has become standard communion bread at St. Stephen's Lutheran, ELCA, Rogersville.
For the first time in the assembly's history, Peggy made this bread to provide an entirely gluten-free communion to the attendees.
Feeding & Equipping Leaders”
East Central Synod of Wisconsin ELCA
Synod Assembly 2018
East Central Synod of Wisconsin ELCA Synod Assembly 2019 will be offering this gluten-free bread again for their worship service!
In an effort to increase awareness and expand the knowledge-base, GIG of ECW created The Gluten-Free Communion Guide.
The purpose of this guide is to give congregations the necessary tools to safely make, prepare, and distribute gluten-free hosts to their gluten-free members.
If you are making this bread for gluten-free members of your congregation, it is important that you read this guide.
(including this recipe)
The same rules apply to gluten and gluten-free foods - they must be kept apart.
Even though a recipe may use gluten-free ingredients, the food must be appropriately prepared, so it remains gluten-free. If you are making meals for a gluten-free guest, you must be mindful of gluten cross-contact.”
If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.
Ingredients:
4 large eggs
2 Tbsp Olive Oil
1 Tbsp + 1 tsp Honey
1 Tbsp + 1 tsp Molasses
½ cup water
1 ½ cups Pamela’s Bread Mix – firmly packed (very important to pack)
½ tsp salt
½ tsp gluten-free baking soda (Bob’s Red Mill Baking Soda)
Yield: 8 - 6” rounds (Each round serves about 20 people)
Directions:
Line cookie sheet with parchment paper. [Use a dessert plate (about 6” diameter) as a template to draw four circles on the parchment paper.]
Whisk eggs in large bowl. Add and whisk with eggs the olive oil, honey, molasses and water.
Sift dry ingredients together (I use a strainer over a bowl). Add to wet ingredients a quarter at a time. Whisk well after each addition. [Can use a stand mixer to mix ingredient for about 3 minutes].
Spoon 8 equal amounts of batter onto each circle. Spread to about ¼ inch thickness. The dough will rise slightly when baking. (they will not spread while baking – desired size is about 6 inches across)
Bake 14 minutes (may have to add 1 more minute if not done). When done use a spatula to transfer the rounds to a wire rack or a cookie sheet lined with three layers of paper towel.
Wrap cooled rounds individually in plastic wrap. Place 3-4 wrapped rounds in large baggie. Put a piece of paper inside the baggie with date of baking on it.
Store in refrigerator for 1-2 days or freeze until ready to use. If possible, set out for an hour or so before using.
(Note: We created a cardboard circle pattern so bakers could draw eight circles on the parchment paper for size).
